

156 FOOD-GRAINS OF INDIA. 



CATIANG-BEANS. 

 Vigna Catiang (Endl.). 



Synonyms Dolichos catiang (L.) ; D. sinensis (L.) ; D. melanophthalmus (D.C.). 

 Hind. Lobia, Rawds, Rausa, Souta, Bora. Beng. Barbati. Deccar. Chowli. 



Punjab Rawan, Souta. 

 Sanskrit Lasunda, Raja-masha. 



Vigna is a genus of Euphaseolese, a sub-tribe of Phaseoleae. 

 V. Catiang includes many cultivated varieties, differing much in 

 habit of growth as well as in the shape, size, and colour of the 

 seed. The plant is sometimes low and sub-erect (typical V. Catiang), 

 sometimes (var. sinensis) tall and voluble. The pods in the culti- 

 vated forms are under y z inch broad, but may attain i foot up to 

 2 feet in length ; the pods contain from 10 to 20 seads. It is a 

 native plant, and is universally cultivated in the tropical zone. It 

 flourishes in comparatively poor soils and sustains fairly well a con- 

 siderable degree of drought. Vigna Catiang is sown in July and 

 August, and reaped in October and November. The white-seeded 

 sort is generally considered the best. It is often grown with other 

 crops. An ounce weight corresponds to about 1 50 seeds. 



COMPOSITION OF CATIANG-BEANS. 



In I Ib. 



2 oz. 14 grs. 



3 5t 35 

 8 37i 

 o 77 

 o 294 

 o ,i 252 



The nutrient-ratio in these (unhusked) beans is therefore i : 2*5, 

 and the nutrient-value 81. They are thought to be rather 

 heating and less digestible than urd or miing (Phaseolus Mungo). 

 The green pods are sometimes cooked. 



* i - o of phosphoric acid. f i '2 of phosphoric acid. 



